Food for Thought Report 6.19

We've got the low-down on three local restaurants with a dozen critical violations among them, and there's no view from the top this week. The Top Performers are non-existent this time. And the Low Performers serve up everything from Mexican food to home cooking to sandwiches. Here's the dish in Food for Thought.

Here is a complete list of the restaurants and their violations for the week ending on 6/19/03. More >>

This week's first Low Performer is Taqueria y Dulceria Guadalajara at 1925 19th St. That's where four critical violations were found. Violations including:

Rice found at 120 to 125 degrees. Hot foods must be kept at 140 degrees or hotter. The rice was reheated to 165 degrees.

An employee was observed handling ready to eat food items without using hand sanitizer or gloves, tongs, or other utensils.

Three thermometers found inside a walk in refrigerator were inaccurate.

A soda fountain nozzle was covered with evidence of slime mold.

When NewsChannel 11 called the restaurant I was told there was no manager available for comment, and no one would be available until Friday.

Next on the list is Muther's Cafe and Grill at 5902 West Loop 289. Four critical violations were found.

Raw steak at 48 degrees and cheese at 47 degrees. Cold foods must be kept between 41 and 45 degrees or cooler.

Ice was being dumped in a hand sink, a spoon was found in the hand sink and water draining from a shaved ice machine was found in a hand sink.

Soiled wiping cloths were stored on the food prep counter, a drinking cup was stored in the ice, mustard and mayonnaise containers were found in some salad and an employee grabbed a steak with their hands without washing their hands.

A hand washing sink did not have soap.

The owner of Muther's told me an employee dropped the ball and that they strive to keep the restaurant clean and have strict policies in line to keep these things from happening. He said all violations were corrected on site, the report states that as well.

Rounding out the list is Subway at 1129 South East Loop 289 where four critical violations were found.

Tuna was found at 59 degrees. Cold foods must be kept between 41 and 45 degrees or cooler.

Meat balls and sauce were found at 116 degrees. The rapid reheat temperature must reach 165 degrees or greater.

Thermometers must be accurate: the thermometer in a cooler showed 49 degrees when the food inside was actually 45 degrees.

And food contact surfaces must be kept clean: mold was found in drink nozzles.